We headed to New Zealand for my Grandma's 90th surprise birthday, and there wasn't a more perfect occasion to bake one of their amazing creations from Momofuku Milk Bar by Christina Tosi.
We had to withstand New Zealand oven conditions (although anything can be better than our crappy oven) and a double recipe, but the task was set.
Carrot cake is one of Grandma's favourite, so we chose the layered carrot cake - but this just isn't any carrot cake. I wouldn't say any recipe in this book are too difficult as such, but when the recipe involves 5 different components, there is 5 more chances that something could go wrong. But not here my friend, this cake was a huge success.
Carrot cake, Liquid Cheesecake (half baked cheesecake, so still spreadable), Graham frosting, which a graham crust had to be made first (we used digestive biscuits), and a milk crumb.
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| Triple layer carrot cake, with layers of liquid cheesecake, a biscuit frosting, and milk crumb. |
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| The cakes fate is in Troy's hands. |
The stack:
Cake, Cheesecake, Crumb, Frosting, Cake, Cheesecake, Crumb, Frosting, Cake, Frosting, Crumb!
What's that? 11 layers of love!
Frozen overnight, and refrigerated 3 hours before serving.
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| We blew up 90 helium balloons prior to the arrival of Grandma, including a few chipmunk impersonations. |
90 balloons were let off by all great grandchildren and grandchildren, lets hope there were no planes flying over.
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| The cake in question - Happy Birthday Gram! |
Verdict: It was well worth the time to make, and a bit of a show stopper. Was it the recipe or my baking skills?
Would we make this again?: If you are getting comments "this is the best cake I've ever tasted - ever!", I wouldn't pass up that praise any day. Maybe for Grandma's 100th!
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